Wednesday, June 18, 2008

Saturday BBQ Dinner

Last weekend, we decided to have a pre-Father's Day dinner with steaks on the grill. My husband did the grilling and I did the cooking. This was the day of cooking failures (see Strawberry Meringue Cake post)! I tried a new marinade from that was okay. It wasn't anything to write home about, but it was passable. The mini macaroni & cheese bites that I was so excited to try, didn't really come out right. The sauce was incredibly thick so I kept adding milk to thin it out and then the mac bites fell apart coming out of the pan. And the spinach "brownies" I had made in the past didn't seem the same. For what it's worth, the recipes are below.

Marinade for Steak I

1 cup vegetable oil (I used olive oil)
1/2 cup soy sauce
1/3 cup red wine vinegar
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
1 tablespoon freshly ground black pepper
2 tablespoons Dijon-style prepared mustard
1 onion, sliced
2 cloves garlic, minced

In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic. Mix together well, and use to marinate your favorite meat.

from Food & Wine
1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter, plus more for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
4 ounces cheddar cheese, shredded (1 packed cup)
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon smoked Spanish paprika

Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.

Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.

In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.

Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.

Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 min­utes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

1 comment:

Joelen said...

The marinade is so simple, I love it! Thanks for reminding me that marinades can be simple and delicious. :) You mac recipe sounds great too!